Heat-induced reducing compounds in prunes
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F05%3A00015549" target="_blank" >RIV/60461373:22330/05:00015549 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Heat-induced reducing compounds in prunes
Original language description
The most important chemical reactions occurring during drying of plums are hydrolysis, oxidation and the Maillard reaction. Reducing activity of home dried and commercially prepared prunes was investigated. The effect of variable parameters of drying wasinvestigated with respect to produce antioxidant activity.
Czech name
Termicky vzniklé redukující sloučeniny v sušených švestkách
Czech description
Termicky vzniklé redukující sloučeniny v sušených švestkách
Classification
Type
O - Miscellaneous
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2005
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů